Key Lime Ice Cream

"Fresh key lime juice is best but bottled is ok. If you have to, you may substitute fresh regular lime juice."
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Ready In:
1hr 10mins
1 quart




  • Bring the cream to a simmer in a medium saucepan; slowly beat the hot cream into the egg yolks in a medium mixing bowl.
  • Pour the entire mixture back into the saucepan and place over low heat.
  • Stir constantly with a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
  • Remove pan from heat and pour the hot custard through a strainer into a large, clean bowl.
  • Let the custard cool slightly, then stir in the sweetened condensed milk and key lime juice.
  • Cover and refrigerate until cold or overnight.
  • Stir the cold custard well; then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer’s directions.
  • When finished, the ice cream will be soft but can be eaten; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.
  • *Margarita Ice Cream—add ¼ cup tequila and ¼ cup orange liqueur before freezing.

Questions & Replies

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  1. clamalot2
    This is awesome! I can't keep it in stock in my restaurant, even in the winter. It does have a custard consistancy, naturally, as it is a custard based ice cream. Smooth and fresh, just like it's supposed to be.
  2. logicalhenry
    This is worse than bad. It is so greasy fatty and heavy...more like a custard than a refreshing ice cream that it is supposed to be. Shame on the author of this recipe. It is very bad. Don not waste time or ingredients making it!!!
  3. Chef Dallas Dee
    This is a fabulous key lime ice cream. Creamy and refreshing. I would suggest using the FL Key West Key Lime juice found at the grocery store where the canned fruits are. It's in a large bottle.
  4. Azurebuck
    Absolutely superb! Ben & Jerry's here in Vermont briefly carried the flavor and this is even better.



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